Parisian Apple Tartlets

MMMMMMMMM. These were so good! And SO SIMPLE! Some peeled core apple, some puff pastry. A little butter and sugar and that’s it! Oh c’mon! Even the most kitchen phobic amongst you can make this one.

With my heart shaped cookie cutters I really went to town. Ever the experimenter I decided to play around with the toppings. In addition to the sugar and butter topping that Dorie uses in her book, I also toyed with honey, maple syrup and sugar with angostura bitters as sweeteners. They were all wonderful, but I think the sugar, butter and bitters rose to the top of the heap Because of the unique shape of my tarts I also reduced the suggested 4 apple chunks to 3. A change that I think harmed the final results none.

Perfect as a casual treat, Dorie also states that these tartlets transform effortlessly into sit-down dessert fare. In that case I may do a scoop of icecream as well. I can’t wait to make another batch!

For those who follow kashrut, feel free to keep this dessert pareve by using margarine based puff pastry and replacing the butter in the topping again with margarine. That’s what I did the first time around and I couldn’t tell the difference!